Lunch / Dinner
Mixed Grill with mint julep glaze
This plentiful, restaurant-style specialty features chicken, lamb, and shrimp — an array fit for a true grilling enthusiast.
FOR THE GLAZE, MELT:
FOR THE RUB, MIX:
Ask your butcher for "airline" chicken. Because part of the wing bone is attached to an otherwise boneless breast, it's considered semi-boneless.
Prepare grill for indirect grilling, heating one side to high and keeping the other side unlit. Brush grill grate with oil.
For the glaze, melt jelly in a small saucepan over medium heat with vinegar, bourbon, and pepper flakes, whisking often. Bring mixture to a boil and simmer until thick, 3–5 minutes. Let glaze cool 5 minutes, then add fresh mint.
For the rub, mix together salt, black pepper, paprika, and thyme. Sprinkle spice rub lightly over chicken, lamb, and shrimp. Coat all with nonstick spray.
Grill chicken over direct heat, covered, 2–3 minutes. Place lamb beside chicken over direct heat and grill, covered, 2–3 minutes. Flip chicken and lamb, baste grilled side with glaze, and grill, covered, 2–3 minutes more. Move chicken and lamb to indirect heat and baste with glaze again. Arrange shrimp over direct heat and grill, covered, 2 minutes per side, basting once. Chicken is done when a thermometer inserted into the thickest part registers 165°. Lamb is done when a thermometer inserted near but not touching the bone registers 135° for medium-rare. Off heat, baste chicken, lamb, and shrimp with remaining glaze.
To preserve the color and flavor of the mint, let the glaze cool for a few minutes before adding it.
Use the same rub mixture on all three proteins; it's what harmonizes them when they are glazed.
% Daily Value*
Total Fat 7g 10%
Saturated Fat 2g 10%
Cholesterol 145mg 48%
Sodium 1261mg 52%
Carbs 53g 17%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.